1. Double chocolate cake: this is a deliciously moist chocolate cake that I added a few handfuls of chocolate chips to.
2. Cinnamon chocolate fudge frosting (Don't you just love that name!): This is a really creamy and sugary frosting that I successfully added some cinnamon to.
3. Dark chocolate spread: I made this with baking chocolate, some milk, and an egg (make sure it's a good egg because you are basically eating it raw)
Step 1: Total Ingredients
1 bar bakers chocolate
Chocolate jimmies for decorating
1 1/2 cup (about 300 g) butter
1 3/4 c milk
3 1/2 cup confectioners sugar
1 1/2 tsp salt
1 1/2 tbsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
6 tbsp cocoa
1 3/4 cup white sugar
Right now you should start letting the butter get to room temperature (it should get soft, but not too soft). If you think you can make the cake batter quickly, or if your oven takes a long time to heat up, you should start preheating your oven to 350.
Step 2: Start of the Cake Batter : Creaming the Butter and Sugar
1 cup margarine
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Now we will start on the cake batter. First we need to cream the sugar and butter. If your butter is soft enough to stir, then you can cream it in a large bowl that the rest of the ingredients will be going into, If not, put it in a small saucepan on low heat. We don't want the butter to melt but we want it nice n' soft, creamy, and fluffy. Pour in the sugar (not confectioners) and stir it with a fork into the butter. If the butter starts turning into liquid, take your saucepan off the stove for a bit, but continuously stir. We are not trying to cook it but merely make it easier for us to stir. Once its creamed, it should look like in the first picture. Take it off the heat and set aside for a minute while we mix the other ingredients.
Step 3: Dry Ingredients
Chocolate chips: Take about half the bar of chocolate (this might be more than half a cup but the more the merrier!) Break it into squares, then using a knife, press down on the square and rock the knife forward and backward until the square breaks in two. You can also saw the pieces in half, but I found it was hard to do, and it made all these little chocolate shavings when I wanted chunks. Repeat on the two halves put next to each other so that you get quarters. Plop into the batter and continue.
Step 4: Mixing It All Up!
Step 5: Greasing and Pouring
Now it is time to pour the batter into the pan. It won't spread itself out (or it will do so very slowly) so help it along with a spoon or one of those spreading spatulas. It should cook for 40 minutes but you have work to do during that time! When it is done, test it by sticking a toothpick in and seeing if it comes out clean. If It does, then the cake is done! Be careful when taking it out, the puffed up middle can easily sink in. Instead of having a mountain, our cake will have a valley.
Step 6: Ze Frosting!!
3 squares unsweetened baking chocolate
1/2 cup butter
6 tablespoons milk
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
1 tbsp cinnamon
While your cake is cooking, we will start making the toppings.
Starting with the frosting so it can chill. Plop the chocolate, butter, and milk into a saucepan on medium heat. Stir frequently until its all melted and at a boil. Then we will take it off the heat and add the sugar, cinnamon and vanilla. Stir out the clumps, mine had too many clumps but they somehow disappeared when the frosting was on the cake. Aww well just stir them out. If the mixture does not feel like frosting at first, don't worry, it should not be water but it also should not be sludge. It should stir as if it were thin yogurt. Put it in the fridge until it gets good and spreadable. Now if it is not like frosting, just get it colder, until it is.
Step 7: Dark Chocolate Spread
2 tbsp milk
dash confectioners sugar
The chocolate spread: This one is kind of tricky and I didn't do it very well, but it is good! First we must melt what is left of our bar of chocolate in double boiler. If you don't have one you can easily make one. Put a metal bowl on top of a pot of boiling water. Plop your chocolate pieces into the bowl and they will melt (stir frequently.) Then add the other ingredients. This doesn't need to chill.
Step 8: The Fun Part: Decorating!!
Decorating!!: First as a base for decoration I covered the cake with frosting, try to make it even, that way it always looks better! Then I sprinkled it with sprinkles (jimmies).
After that I made one of those things bakers use to apply frosting with. I made that by folding a sheet of baking parchment so that it had a point. Then I taped it up by making rings of tape around the whole thing. The tape will not stick to the parchment paper alone because it is that special non-stick stuff, so I made rings of tape and taped the tape to its self. Make sure you have plenty of rings of tape. The stuff likes to leak out a lot, if it does, just tear off a piece of parchment paper and hold it over the leak. You can make a spiked tip to get cool patterns when decorating. I did that for the little swirls you see on its four corners.
Now if your frosting tube thing worked, you can make another one for the chocolate spread. Have fun decorating!! You can write things, draw things, whatever you want!!
Step 9: Your Done!!
now in the pictures watch the making of my cake: Backwards ,i mean sdrawkcaB . . .